Friday, February 19, 2010

Shrimp and Grits

I love shrimp, pretty much cooked any way. I had never tried shrimp and grits until my husband ordered it one night when we were out to dinner. He made me try it, and it was oh so good! You could also add some sausage to this, double the sauce and even add some hot sauce if you fancy it. But I think it's just perfect the way it is. I actually made this at a freezer meal prep gathering with some friends. We made a bunch of meals to place in the freezer. All we had to do was pop them in the oven or in sauce pans as this recipe calls for. If you want the directions for freezing this dish prior to cooking it, comment and I'll give them to you. I forgot to take a picture, so next time I will. So easy and so delicious!
Shrimp and Grits
slightly adapted from a friend


Ingredients:
Shrimp Sauce
¼ cup diced Celery
¼ cup diced Green Onions
¼ cup diced Green Peppers
1 ¼ cup cream of Chicken Soup (don't let this scare you, it's great!)
Dash Cayenne pepper
Dash Paprika
1 pound shrimp, peeled and tails removed
Cheese Grits
1 cup Grits
4 cups water
½ tsp Salt
½ stick Butter
1 ¼ cup Cheddar cheese
1 Tbsp Worcestershire sauce
¼ tsp Garlic powder

Directions:
Pour all cheese grits ingredients into sauce pan, and bring to a boil. Lower heat and simmer 15 minutes or until water is absorbed. Rinse shrimp and drain. Pour sauce ingredients into saute pan or skillet, bring to a boil, add shrimp, reduce heat and simmer 15 minutes. Serve shrimp over grits.

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